Risotto Trissino

Risotto is normally a very salty dish. This version finally gets the salt content very low and came about after much trial and error. The original version is from Orsararecipes.net and I give thanks to Pasquale Sciarappa for his inspiration. I have named my version of this risotto for the region in Italian from which my ancestors hailed. This photo is also from orsara recipes as my computer no longer communicates with either of my cameras.

Risotto Trissino

Ingredients

1 cup of Arborio Rice

1 8-ounce package of portobello mushrooms

½ large onion, diced

1-2 whole cloves of garlic

2 Tablespoons Olive Oil

2 ½ Tablespoons unsalted butter

1 cup of white wine (I use an inexpensive Pinot Grigio)

2-3 cups unsalted chicken broth

¼ cup Parmesan Cheese, grated

½ teaspoon fresh black pepper

Directions

1) Add the garlic, olive oil, onion, and butter to a medium sized pot.

2) Place the pot on the stove over medium/high heat.

3) Using a wooden spoon, stir for about 3 minutes until the butter is melted.

4) Add the rice to the pot.

5) Keep stirring the rice using a the wooden spoon – about 2 minutes – until all rice is covered with the butter/onion mixture.

6) Add about 1 cup of white wine to the mixture.

7) Stir occasionally until the wine is absorbed by the rice.

8) Add 2 cups of chicken broth to the pot.

9) Cook on medium heat for a slow boil until rice absorbs the chicken broth. (5 to 10 minutes)

10) If rice is still hard, add another ½ to 1 cup of broth.

11) When most of the liquid is absorbed, add mushrooms to the risotto

12) Stir and simmer for about 4-5 minutes.

13) Add ½ Tablespoon butter and ¼ cup Parmesan cheese and a dash of black pepper.

14) Stir once again and remove from heat.

15) Allow to sit for 3-5 minutes.

16) Serve with a garnish of parsley or basil leaves.